Italian recipes

The Italian cuisine is famous and appreciated all over the world and as well as having a unique and incomparable flavor is fully within the nutritional model of the famous " Mediterranean Diet ", considered a world heritage site .

Italian cuisine is known for its regional diversity , abundance in taste and seasoning , it is also considered the most famous in the world , with international influences , so that the U.S. broadcaster CNN ranks first among the kitchens most appreciated globally.

The main feature of Italian cuisine is its extreme simplicity, with many dishes made from 4 up to 8 ingredients.

Dishes and recipes are often created by grandmothers were more than a chef , so many recipes are suited to home cooking. Many dishes that were once known only in the region , have spread across the nation . Cheese and wine are a major part of the cuisine , with many variations and specific legal protection , the Protected Designation of Origin (PDO ) . Even the coffee , especially espresso , has become important in the kitchen.

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PIZZA MARGHERITA in 4 easy steps

Even a novice cook can master the art of pizza with our simple step-by-step guide.


Cooking time: Prep:25 mins, Cook:10 mins

Skill level: Easy


For the base• 300g strong bread flour• 1 tsp instant yeast (from a sachet or a tub)• 1 tsp salt• 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce• 100ml passata• handful fresh basil or 1 tsp dried• 1 garlic clove, crushed 

For the topping• 125g ball mozzarella, sliced• handful grated or shaved parmesan• handful cherry tomatoes, halvedTo finish• handful basil leaves (optional)


1.   Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

2.   Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

3.   Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

4.    Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.


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Quick sausage Bolognese 

Pasta, sauce, and sausages, what could be a better combination? The sausage meat adds great flavour to a simple dish


Cooking time

Prep:5 mins

Cook:15 mins

Skill level: Easy

Servings: Serves 4

Additional info:

Freezable, Easily doubled / halved, Nutrition per serving

Kcalories 657, Protein 27g, Carbs 75g, Fat 30g, Saturates 8g, Fibre 5g, Sugar 15g, Salt 2.98g


• 6 good-quality sausages, skins removed

• 1 tsp fennel seed  • 250g pack mushrooms, sliced • 150ml red wine (optional) • 660g jar tomato pasta sauce • 300g penne • grated or shaved parmesan, to serve 

Using the meat from good-quality sausages is an easy way to get lots of flavour into mince dishes without having to add extra herbs, spices and seasoning.


1.   Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there’s no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.

2.   Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little Parmesan.


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Cheese & bacon lasagne

This freezable, family-friendly recipe is economical and has a wonderful comfort-food feel about it.

Cooking time - Prep: 35 mins - Cook: 40 mins - Skill level: Easy - Servings: Serves 6


3 large onions, halved and thinly sliced 3 tbsp olive oil, 1 tsp dried oregano, 300g pack lean smoked back bacon, chopped, 2 x 400g cans chopped tomatoes in rich juice, 20 basil leaves, roughly torn, plus extra to serve if you like, 250g pack fresh egg lasagne (check pack for cooking instructions)

For the white sauce

600ml milk, 50g each butter and plain flour, generous grating fresh nutmeg, 50g grated parmesan


 1. Fry the onions in the oil for about 15 mins until golden. Add the oregano and bacon and fry for 5 mins more, stirring frequently. Tip in the tomatoes, season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil. 

2. Meanwhile, make the white sauce. Pour the milk into a pan and tip in the butter and flour. Whisk continuously over a moderate heat to incorporate the flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg. 

3. Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the lasagne sheets. Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheese and an extra grating of nutmeg. Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.


Rice and peas Padua



• Region: Veneto 
• Type: First 
 Difficulty: Medium 
 Preparation time: 40 min 
 Cooking time: 1 hour 
 Waiting time: 0 min 
 Total time: 1 hour 40 min 
 Result for6 servings 
 serving Calories696


1 kg of peas with pod, 300 gr of rice Vialone , 1 white onion, chopped, 4 tablespoons of extra virgin olive oil, 1lt. and ½ of meat broth (made with meat extract), 100 gr of a fund of ham cut into small cubes, 2 tablespoons parsleyfinely chopped, 1 small heart of fennel, finely chopped, salt to taste, 1 tablespoon of butter, 3 tablespoons Parmesan cheese, 1 pinch of white pepper



Mediterranean Salad With Rice Carnaroli


Cut the eggplant into small cubes and cook briefly in a saucepan with oil Extra-virgin olive oil and season with salt and pepper. Towards the end of cooking,

add the bacon previously diced and cook for a few minutes. In the meantime, make a small incision on the tomatoes for a few moments and put them in a little 'of boiling water in order to then be able to peel them easily, remove seeds and chop together basil, salt and pepper to taste. 

Cook the Carnaroli rice in salted waterdrain when cooked and allow to coolAt this point, add the rice eggplant with bacon, cherry tomatoes with basil and last, two tablespoons of olive oil and olive pate Extra-Virgin, mixing it gently. Allow to stand for 10-15 minutes and then serve ..


400 g Carnaroli rice
1.5 liters of water
1 medium-sized eggplant
200 grams of bacon
2 tablespoons olive pate
10 cherry tomatoes
4-5 basil leaves
Extra-virgin olive oil q.p.
salt and pepper q.p.;


 Prawnsin a cage


Cook the spaghetti in boiling salted water, enhanced by lemon peel and mint leaves. Drain the pasta and let it cool, already stretched in an orderly manner, on a baking sheet with parchment paper. Prepare a light mixture of salt, pepper, paprika and oregano. Decorated with prawns, shelled, wrapping them with cold noodles. Place them in the fridge for about 30 minutes. Dried peppers in a pan without fat and then emulsionateli in a blender with the olive oil. Packaged as a creamy sauce. Soak in hot oil and let brown. Drain well and pat dry with a paper towel from the oil. Arrange the salad leaves on the plate and the emulsion of yellow capsicum cooked with olive oil.

Ingredients for 4 people

200 g of Spaghetti Pasta Zara boiled in water with lemon and mint
12 prawns
sweet paprika
oil for frying
160 g of salad novel
200 g yellow pepper
2 cl of olive oil




Linguine with scampi on saffron sauce


In a skillet over high heat, saute the finely chopped leek and garlic. Add the zucchini sticks and left to dry. Cut the zucchini in half and holes trifolateli quickly in the same pan. Pour the amaretto and let it evaporate. At this point add the prawns and tomatoes cut in half, without their seeds and skins. Pour in the cream and let it available to the boil for a few minutes. Season with salt and pepper. Cook the pasta al dente and drain well. Place in the pan with the sauce very hot, and jump to mix everything. Arrange on a platter and let a few drops of extra virgin olive oil.

Ingredients for 4 people
400g Linguine Pasta Zara
12 prawns
4 cl of olive oil
1 clove of garlic
60 g leeks
120 g of tomato
120 g zucchini
12 re zucchini
1 dl of cream of saffron
3 cl amaretto




Bermuda grass in the hot trunk


Cook the pasta in water scented with bay leaves and drain only when it is cooked . The eggplant slices are cooked in a pan with half the oil in hand, to make them soft and useful for lining the molds available. Stencils will be slightly greasy with melted butter , to prevent the slices from sticking to the walls once in the oven . Cut into small pieces or slices, carrots and zucchini , and finely chopped onion. In a frying pan with the olive oil sautéed vegetables cut , and add the tomato , leaving it boil for 10 minutes. Dissolve into the bechamel sauce and add the previously boiled shrimp . Mix the dough now and make sure that everything turns out well creamy, seasoned with salt 

and pepper. Spread it all into molds capable and close well with the slices of eggplant. Bake at 190 ° for 20 minutes , leaving very dry. Remove from the bottom of the ramekins and leave to cool slightly , then you have on the plate by dropping a spoonful of pesto sauce as accompaniment. Decorate with fried basil leaves .

Ingredients for 4 people, 320gWeedenPasta Zara, 8 slices ofeggplantround, 5cl ofolive oil, 150 gshrimp, 150g zucchini, 100g ofonion, 80 g ofcarrots, 4 dlwhite sauce, 150g oftomato, 40 g ofGenovese pesto, 30g ofgrain ,friedbasil leaves, 4ramekinsdose, 3 bay leaves, butterfor greasing, salt, pepper


Wheat penne with autumnal aromas



In a saucepan over moderate heat, let cook apart from the oil with the finely chopped garlic and celery. Add the mushrooms and cookDecorated with salt and pepper and season with chopped parsley. When you have the mushrooms, sprinkle with flour and add the milk, making sure that everything is properly bound and soft. By melt the butter and let cook the pumpkin into cubes, then cover with water and cook well, reducing everything to mush when cooked pumpkin. Cook the pasta in plenty of water and salt, sgocciolatela well and toss in the pan with the 


mushrooms, pour the brandy in hand. Arrange on serving platter base of the pumpkin puree and spread, the dough evenly skipped after having,established that the brandy has evaporated. Before serving, sprinkle with chopped hazelnuts.

Ingredients for 4 people, 400g Penne Pasta Zara integrals, 4 cl of olive oil
1 clove of garlic, 60 g celery green
320 g chanterelles ,40 g of butter
200 g of yellow squash, 50 g whole milk, 20 g flour, 20 g of chopped hazelnut, 2 cl brandy parsley
chopped rosemary



Gazpacho of tomato skewers with pasta



Cook the celery in plenty of boiling salted water , inside the bay leaves and lemon peel . Cool them letting them run on a chopped herbs and spices , including the cuticle of pink berries . With these celery, once cool , prepare the skewers for serving. Blend at high speed tomatoes , after being deprived of their skins . Cut all the vegetables into small cubes available . Place everything in the tomatoes, season with salt and pepper and leave in the fridge for an hour. Spread the gazpacho into bowls , insert the skewer dough and then let it fall to the wire a little extra virgin olive oil.

Ingredients for 4 people
16 Celery Pasta Zara
200 g of tomato bunch
60 g of peppers
60 g of fresh cucumber
60 g of onion
60 g of celery
1 clove of garlic
60 g leeks
chopped herbs
1 red pepper
3 cl of olive oil
pink berries
2 bay leaves
3 lemon peel


Gazpacho of tomato skewers with pasta


 Cooking time: 15 minutes

Preparation time: 40 minutes
Difficulty: Easy
Servings: 4


300 g conchiglioni
30 g of butter
30 g of flour
½ liter of milk
500 g zucchini
1 onion

300 g ricotta cheese
1 egg
a few leaves of fresh mint, chopped or a teaspoon of dried mint
50 g grated Parmesan cheese
olive oil
until the sauce thicken, add salt and switch off. 
For this preparation the sauce should not be too dense for other recipes if you want thicker, simply increase the amount of flour.

For the sauce melt 30g of butter over low heat, then add 30 g of flour, mix well and add half a liter of cold milk. Raise the heat slightly, stir for a few minutes 

Stew gently fry the sliced onion in a veil and zucchini. Season with salt and pepper and cook for about 15 '; let cool.
Once warmed, frullarne half with ricotta, egg, and one teaspoon of chopped mint. Mix the mixture with the remaining zucchini.
Conchiglioni Boil in salted water for the time indicated on the package. Pour a little oil on the bottom of a baking dish, arrange the conchiglioni drained and stuff them with the filling of zucchini.
Glaze with a thin layer of white sauce, sprinkle with grated Parmesan cheese and bake gratin for 15 'to 200 °.

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